Baltimore Pit BeefSteven Raichlen
Pit Beef originated in my hometown of Baltimore. Smoky, succulent beef is piled high in one of America’s greatest sandwiches.
Other Recipes from Episode 208: The Best BBQ You’ve Never Heard Of
Baltimore Pit Beef
- Yield: Serves 8
- Method: Direct grilling
- 1 4-pound boneless rib roast
- 3 tablespoons Pit Beef Rub
- 8 kaiser rolls
- Pit Beef Horseradish Sauce
- 1 sweet white onion, sliced paper thin (optional)
- 2 ripe tomatoes, thinly sliced
- Iceberg lettuce, thinly sliced
1: Sprinkle the beef all over with the rub, patting it into the meat with your fingers. For maximum flavor, place in a baking dish, cover with plastic wrap, and let marinate for 1 hour.
2: Set up your grill for indirect grilling and preheat to medium-high.
3: Grill the beef until the outside is crusty and dark golden brown (even black) and the internal temperature is about 135 degrees for medium-rare, or to taste. Transfer the beef to a cutting board and let it rest for 5 minutes. Have all the other ingredients in bowls or platters on the table for serving.
4: Slice the beef by hand as thinly as possible, using a sharp knife. To serve, have each guest pile the beef high on a roll or bread thickly slathered with horseradish sauce. Garnish with onions, tomatoes, and lettuce and eat while it’s hot.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.